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Cream Cheese Chicken Enchiladas with Salsa Verde

on November 1, 2010 · 18 Comments

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Cream-Cheese-Chicken-EnchiladasOf all the enchilada recipes I make, this one adapted from Cooking Light is hands down my husband’s favorite, and mine too.  The cream cheese makes this so thick and creamy.  Using the corn tortillas adds a nice flavor that you don’t get from flour tortillas.  The tortillas stand up better, so you don’t get the gooey floury taste.

salsa-VerdeThe green salsa brightens this dish up, while keeping it mild and very flavorful, adding the extra squeeze of lime gives it just the right finish.

Cream-Cheese-Chicken-Enchiladas-Beans
Pair a side of Spicy Black Beans with this and you are set!

To make this dish easy, I use leftover chicken from the grill and pull out two to three cubes of frozen cilantro (see how I freeze herbs here) to save a little money. Each time I purchase cilantro, I flash freeze it in cubes for the next time I need it.

Step by Step Directions for Cream Cheese Chicken Enchiladas

Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.

Bring broth to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.

I made a little assembly line with a plate to drain tortilla, one to roll it and then the dish right there to transfer it to.

Spoon about 1/4 – 1/3 cup chicken mixture down center of tortilla; roll up.

Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder.

Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Cream Cheese Chicken Enchiladas with Salsa Verde
 
Print
Prep time
20 mins
Cook time
18 mins
Total time
38 mins
 
Serves: 8 Tortillas
Ingredients
  • ½ onion, roughly chopped
  • 2 tablespoons fresh cilantro, chopped (or use frozen cubes)
  • 2 garlic cloves
  • 1 (7-ounce) bottle salsa verde (such as Herdez brand)
  • 1 teaspoon cumin
  • 3-4 cups shredded cooked chicken breast
  • 4 ounces cream cheese, softened in microwave
  • ¼ cup chicken broth
  • 8 corn tortillas
  • Cooking spray
  • ½ cup shredded pepper jack cheese
  • ½ teaspoon chili powder
  • cilantro and lime wedges, for garnish
Instructions
  1. Preheat oven to 425°.
  2. Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in ½ cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
  3. Bring broth to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
  4. Make an assembly line with a plate to drain tortilla, one to roll it and then a dish to transfer it to.
  5. Spoon about ¼ – ⅓ cup chicken mixture down center of tortilla; roll up.
  6. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
  7. Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder.
  8. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Nutrition Information
Serving size: 1 Tortilla
3.4.3174

If you like enchiladas, you should try out my other favorites:

  • Chicken Enchiladas
  • Black Bean Enchiladas
  • Beef Enchiladas


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Comments

  1. Natalie November 1, 2010 at 3:09 pm

    Yum! Can’t wait to make these! Thanks for posting!!!! What a great use for all those blocks of free cream cheese in my fridge! 😉

    Reply
  2. rebecca November 2, 2010 at 2:55 pm

    My hubby did a rotation out in Albuquerque, New Mexico and I learned to LOVE, LOVE, LOVE Green Chile Enchiladas. When I had my first child there the neighbors brought me meals including creamy style and regular style green chile enchiladas. I was HOOKED!!! Even now that we are back in VA, I grow New Mexican green chiles in my garden every year. I make them all the time and load ’em up with green chiles. Good Stuff!

    Reply
  3. katie jo November 3, 2010 at 6:35 pm

    we made these for supper tonight and they were quite yummy. we omitted the onions and they were still great! YUM
    Thanks

    Reply
  4. Rebekah April 15, 2011 at 8:25 am

    These look FABULOUS! My husband loves TexMex cuisine, and I am always looking for new easy recipes =) Thanks for sharing!

    Reply
  5. Rachel May 10, 2011 at 7:59 pm

    whats the purpose of putting the tortillas in chicken broth? if I use flour tortillas is that step still necessary?

    Reply
  6. ShyVi May 17, 2011 at 6:41 pm

    Sounds good. I don’t own a blender though. Maybe I could just stomp on all those ingredients in my bathtub.

    Reply
  7. Wendy June 16, 2011 at 2:32 pm

    Sounds delicious. Can I ask how spicy this recipe is? I’m the brave one my hubby not so much. He doesn’t like spicy or hot foods. Thanks.

    Reply
    • Kelly June 16, 2011 at 6:59 pm

      This one is extremely mild, as long as you get a milk salsa verde you are great. I spice mine up with Frank’s Red Hot sauce.

      Reply
  8. jENNETTE June 17, 2011 at 6:52 pm

    My family loved these. I also added corn to the mixture.

    Reply
  9. Marcia Haynes June 21, 2011 at 3:22 pm

    I made these a few nights ago, paired with the spaicy black beans, and they were fantastic. I only had flour totilla shells but it worked.

    Reply
  10. Betsy August 20, 2011 at 1:59 pm

    Made these last night and everyone loved them. This recipe is fast, easy, delicious, and a keeper. Thank you!

    Reply
  11. Kristin August 30, 2011 at 3:32 pm

    These were very good and so easy to make. I didnt have a food processor so I just mixed everything together and made it that way! It was very good. I couldnt stop eating it. Healthy too!! I also didnt dip the corn tortillas in the chicken broth I found that if you heat them up in the microwave with a papertowel they are soft and dont fall apart.

    Reply
  12. Christina October 31, 2011 at 1:07 pm

    This is a great recipe and we have eaten it several times. Have you ever tried freezing it? I wonder about the tortillas, but if you froze it before baking, it might turn out okay?? What do you think?

    Reply
  13. Carolyn February 15, 2013 at 8:23 pm

    These were a hit!! My family loved them!

    Reply
  14. sandra July 11, 2014 at 3:28 pm

    These enchiladas are phenomenal! The first time I made it everyone was in “WOW!!!” My boyfriend loved them! And is now his overall fav dish. Will keep this recipe and pass on to my next generation. 🙂

    Reply
    • Kelly July 14, 2014 at 10:19 am

      Glad you like it!

      Reply

Trackbacks

  1. Spicy Black Beans November 2, 2010 at 2:01 pm

    […] visiting!One day I was playing around and trying to spice up a can of black beans as a side to my Cream Cheese Chicken Enchiladas with Salsa Verde and this is what it turned out to be.  It is one of my favorite […]

    Reply
  2. Meal Plan Week of June 18-24 | Bibs and Aprons June 17, 2012 at 3:28 pm

    […] Cream Cheese Chicken Enchiladas I thought this meal on Faithful Provisions looked delicious, so I’m going to try it on […]

    Reply

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